OKRA THEEYAL (KERALA CUISINE).

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OKRA THEEYAL (KERALA CUISINE).
Okra in roasted coconut gravy. (Vegetarian)

Ingredients
1. Coconut scraped 1/2 cup
2. Oil 1tbsp.
3. Fenugreek seeds 1/4 tsp
4. Shallots 3 chopped
5. Chili powder 2tbsp
6. Pepper corns 1tsp
7. Cumin powder 1/4 tsp
8. Coriander powder 1/2 tsp
9. Turmeric powder 1/2 tsp
10.Tamarind pulp 1tbsp

For seasoning
1. Oil 2 tbsp.
2. Mustard seeds 1/2 tsp
3. Dry chili 2
4. Shallots chopped 2
5. Curry leaves 1 sprig
6. Ginger garlic paste

Preparation
1. Clean wash and dry the okras.
2. Cut okra into 1 inch long pieces
3. Heat pan and dry roast the okras. This to ensure no slimy in the okras.
4. Heat oil in the pan and fry okras in batches and set aside.

For the Masala
1. Heat oil in the same pan and add fenugreek seeds. Roast until light brown. 
2. Add chopped shallots , curry leaves and dried chillies. Saute until shallots turned into light brown. Add ginger garlic paste and saute until the raw smell goes off.
3. Add the grinded coconut and roast well . Roast until it becomes light brown.
4. Now add Turmeric powder, chili powder, coriander powder and cumin powder. Roast until it become brown. Add little tamarind water (optional) and 1 cup hot water for gravy. Adjust the water as needed. Add salt to taste. Cover the lid and let it simmer for 20 minutes. Lower the heat.
5. Serve with hot rice or chappati

Tips.
1. Use a wide, deep non stick pan or earthen/ clay pot for this dish).
2. If the gravy thickens, add some hot water to loosen the consistency.

Tips for grinding.
1. Firstly, fry the okras and set aside.
2. Roast all the other ingredients. Keep stirring to avoid burning. Add the powders one by one after roasting the coconut. Roast until the raw smell of the curry powders goes off.  Coconut should be roasted until golden brown.
3. Grind smooth all the roasted ingredients into a blender.




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